Apricot Creme Tart
Ingredients
8 leaves phyllo
1 C. dried apricots
1/2 C. honey
2 C. water
1/2 tsp. agar agar powder
8 ounce tofu
1/2 tsp. vanilla
2 Tbsp. lemon juice
16 ounce can apricot halves
1/4 C. apricot jam
1 ounce melted chocolate, optional
Cooking Instructions
Preheat oven to 350 degrees. Spray a 9 pie tin with non stick spray. Place in a leaf of phyllo pastry and spray it. Fold edges inwards so they don’t extend beyond the rim of the pan repeat the procedure till the pan is covered. Bake for 15 to 20 minutes till crispy brown. Place dried apricots, honey and water in a saucepan and simmer gently till apricots are soft and liquid is a heavy syrup. Dissolve agar powder in 2 Tbls. water and add to mixture, simmering for a couple of minutes. Transfer to a processor. Add tofu, vanilla and lemon juice and process till smooth. Pour into the crust. Drain canned apricot halves and arrange on the pie. Melt jam and brush on top of tart. If desired, melt chocolate and drizzle over the top in a zig zag fashion. Chill 1 hour at least before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)